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Emily Hughes
Casserole with eggplant and white beans
Oven dish with aubergine, mozzarella, basil, white beans with tomato and Parmigiano Reggiano, served with ciabatta.
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Ingredients
Directions
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Preheat the oven to 220 ° C. Cut the aubergines into long slices of ½ cm.
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Place the slices on a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
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Bake for about 10 minutes in the oven.
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Meanwhile cut the mozzarella into thin slices, grate the Parmesan cheese and cut the basil coarsely.
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Remove the eggplants from the oven. Cover the bottom of the greased baking dish with 1/3 of the aubergines.
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Divide here half of the beans with tomato, half of the mozzarella, 1/3 of the basil and 1/3 of the aubergines.
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Repeat and sprinkle with the Parmesan cheese.
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Bake in the middle of the oven in about 25 minutes until golden brown and done. Remove from the oven and sprinkle with the rest of the basil.
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Serve with the ciabatta.
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Nutrition
580Calories
Sodium30% DV720mg
Fat40% DV26g
Protein50% DV25g
Carbs18% DV55g
Fiber48% DV12g
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